Healthy Pizza Recipes

Apart from the spiritual benefits of fasting, it is also an effective tool for body cleansing and detoxing. It helps in weight loss, lower blood pressure and reduced cholesterol. It is important to follow a controlled healthy diet post Ramadan, that isn’t excessive or detrimental in the long run. This doesn’t mean you have to give up on food you love, but to find healthier ways to enjoy it. This week we help you keep the fun alive with some exciting and wholesome pizza recipes that can help kickstart a new healthy lifestyle for you and your family.

Dessert Pizza

INGREDIENTS

• Pizza Crust:

• 1½ tablespoons Bob's Red Mill Flaxseed Meal (or ground flaxseed)

• 4 tablespoons water

• ¼ tsp salt

• 2 tablespoons coconut palm sugar

• ¼ tsp vanilla powder or pure vanilla extract

• 1½ cups Bob's Red Mill Super-Fine Almond Flour

• 2 teaspoons olive oil

• Pizza Toppings:

• 2 tablespoons coconut nectar (or honey), divided

• ½ cup sliced strawberries

• ½ cup raspberries

• 1 banana, sliced

• 1 fresh fig, sliced into coins

• 1 apricot, sliced

• 2 tablespoons chopped 70% dark chocolate

• 2 tablespoons unsweetened coconut, toasted

• 1 tablespoon chopped fresh mint

• 1 tablespoon balsamic reduction (optional)

INSTRUCTIONS

• Preheat the oven to 350 degrees.

• In a small bowl add the flaxseed meal (or ground flaxseed) and the water, stir to combine and let sit for 3 minutes to thicken.

• Meanwhile, in a large bowl add the almond flour, salt, vanilla powder (if using extract add to the wet ingredients), and coconut palm sugar to a bowl and mix to combine.

• Add the olive oil to the flaxseed and water mixture and give it a little stir then pour it into the large bowl with the almond flour mixture.

• Stir together until well combined and batter can be formed into a ball.

• Line a baking sheet with parchment paper and place the dough ball on the paper, then roll with a rolling pin or flatten with your hands until dough is about ½" thick evenly.

• Place the pan in the oven and bake for 20 minutes.

• While the crust is baking, cut and prepare all the fruit and toast the coconut lightly in a pan over medium heat, set aside.

• Once the crust is done, you can choose to let the crust cool before adding the toppings or enjoy the pizza with a warm crust.

• Start by drizzling 1 tablespoon of coconut nectar over the crust, then layer on the sliced fruit, sprinkle with the chopped dark chocolate and coconut, then sprinkle on the chopped mint.

• Finish by drizzling with 1 more tablespoon of coconut nectar and the 1 tablespoon of balsamic reduction.

• Mix warm water, yeast and sugar and let sit for a few minutes. Add 1.5 cups flour, salt, semolina flour and oil and mix well with a spoon. You can also add some garlic powder or dried herbs at this point. Add a tbsp or so more flour if needed and mix in. Gather the dough and knead for a few seconds to make a soft dough. Let the dough sit in a warm place for 15 minutes. dough.

• Preheat the oven to 435 degrees.

• Spray oil on he dough, then take it out and make a somewhat smooth ball. Using some flour spread the dough on 8 or 9 inch pan with tall sides making sure to spread some of the dough above the edge. Keep the bottom thick enough else it might not support the heavy toppings.

Bake at 435 degrees F / 225ºc for 25 to 30 minutes. Sprinkle some more fresh basil on the pizza. Let the pizza rest for 5 to 10 minutes before slicing.

Check out more recipes from Everyday Kitchen book.

Zucchini Spaghetti Cauliflower Crust Pizza

INGREDIENTS

For the cauliflower crust

1 half cauliflower head, cut into florets, stems completely removed

1/2 teaspoon dried oregano flakes

1/4 teaspoon dried basil flakes

1/4 teaspoon garlic powder

2 tablespoons of grated parmesan cheese + a pinch to garnish

1 large egg, beaten

Salt and pepper, to taste

For the pizza toppings

1/2 medium zucchini, spiralized into noodles

1/2 cup tomato sauce

2 basil leaves, chopped

2 teaspoons grated parmesan cheese + 1 teaspoon

DIRECTIONS

Preheat the oven to 425 degrees.

Bring a medium pot halfway-filled with water to a boil.

While the water warms up, place the cauliflower florets into a KitchenAid® Food Processor and pulse until rice-like.

Once the water is boiling, add in the cauliflower rice and cook for 2 minutes. When done, drain into a mesh colander. Let cool for 2-3 minutes in the refrigerator and then, in batches, place the cauliflower rice onto a thin kitchen towel and strain the rice into a sink, until all excess moisture is released.

Place the strained cauliflower rice in a medium mixing bowl with the oregano, basil, garlic powder, egg and 2 tablespoons of parmesan cheese. Season with salt and pepper and mix thoroughly until cauliflower mixture becomes dough-like.

Take out the KitchenAid® Nonstick 12″ Thin Crust Pizza Pan and place the dough in the center. Spread the dough out until it’s about 1/2-inch thick, creating about a 7-8 in diameter personal pizza in the center of the pan. Round the edges.

Bake the cauliflower crust in the oven for 15 minutes. When done, remove from the oven and place on a cooling rack.

Assemble the pizza toppings.

Place the tomato sauce in the center of the pizza crust and spread evenly around, leaving three-quarters of an inch from the edges for the crust. Top with basil.

Top the tomato sauce and basil with the zucchini noodles and sprinkle with the extra teaspoon of parmesan cheese.

Bake for 7-10 more minutes or until zucchini noodles wilt and the cauliflower crust is browned on the bottom.

Using the KitchenAid pizza wheel, slice the pizza into 4 or 8 slices. With a cauliflower crust, the pizza crust is less likely to fall apart if sliced into 8 smaller pieces.